Ca phe sua da is made by the slow drip method of coffee-making using a phin (a single serve Vietnamese-style coffee filter), which is placed on top of a glass filled with condensed milk. Dark roast ground coffee (oftentimes with chicory) is placed in the phin, and boiling water is added until it slowly brews and filters into the glass. The coffee and condensed milk is then combined and poured into a glass filled with ice.
You can purchase a phin at most Asian grocery stores or online at: http://www.trung-nguyen-online.com/about-vietnamese-coffee-filter.php
|Image taken from http://www.trung-nguyen-online.com|
Vietnamese iced coffee is more of a decadent treat than beverage, so why not make it into an ice cream? Genius, I tell you!
Vietnamese Coffee Ice Cream
Adapted from Perfect Scoop by David Lebovitz
1 cup sweetened condensed milk
1-1/2 cup water
1/2 cup, plus 1 tablespoon dark roast ground coffee, divided (I used the Café du Monde brand)
1/3 cup whole milk
Using a Vietnamese-style coffee filter or French press, brew 1-1/2 cups of water and 1/2 cup of ground coffee to yield 1 cup of strongly brewed coffee.
Whisk together the condensed milk, espresso, milk and ground coffee. Chill the mixture thoroughly, then freeze it in your ice cream machine according to the manufacturer’s instructions.